Mash fine one pint of cold boiled hominy, add two well-
beaten eggs, one tea-spoonful of salt, one tea-spoonful of pep-
per, one table-spoonful of butter. Stir all together in a hot
skillet until thoroughly heated. When it is cold, make into
balls, dip them into beaten egg, then into bread crumbs, and
fry in hot lard sufficient to cover them well. When a del-
icate brown, remove with a perforated skimmer or egg-whip,
and serve.
GRITS PUDDING.
Put a tea-cupful of grits into a pudding-pan, pour over
them a pint and a half of boiling water and a tea-spoonful
of salt. Set in a closely covered steamer over a pot of boil-
ing water and steam for three-quarters of an hour. When
done, remove from the fire and add a tea-cupful of sweet
milk; then beat together one egg, two table-spoonfuls of
sugar, one table-spoonful of melted butter✪ Fried Batter, and a little pep-
per. Stir this well into the grits, set in the oven and bake
for half an hour, or until nicely browned.
Mahy Cole.
BOILED RICE.
Wash the rice well in cold water, rubbing between the
hands until white and free from the loose starch which ad-
heres to it. Soak overnight, one tea-cupful in one quart ot
water ; in the morning put into a steamer over a pot of cold
water with plenty of salt added, and steam until the grains
12
178
The New Kentucky Home Cook Book.
are soft, which will be about three-quarters of an hour.
Pour into a dish, and send to the table with a lump of but-
ter placed in the center.
HOMINY GRITS.
Put one tea-cupful of grits into a pint and a half of boil-
ing water with one tea-spoonful of salt. Cook for about
half an hour. Season with butter and pepper, and serve.
BAKED HOMINY GRITS.
Stir one tea-cupful of grit✪ Boiled Rices into one quart of boiling milk,
and one tea-spoonful of salt. Boil for twenty minutes, set
aside to cool. Beat two eggs well, stir them into the grits,
put into a pudding-dish and bake for half an hour.
BAKED RICE.
Take one pint of cold boiled rice, one egg, one dessert-
spoonful of melted butter, one-half tea-spoonful of salt✪ Baked Rice. Mix
thoroughly, and bake in a deep pie-pan.
Miss Julia Porter.
RICE CROQUETTES.
To oue pint of cold boiled rice add two well-beaten eggs,
one tea-spoonful of salt, one-half tea-spoonful of pepper, and
one table-spoonful of butter. Mix all together, put into a
hot skillet, and stir well until it is cooked but not browned.
Let it get cold, make into balls, lay them one by one into a
wire basket, which put into a pan of boiling lard, let them
fry to a light brown, drain well, and serve.
Mrs. James Rogers.
FRIED APPLES.
Wash and core good cookiug apples (tart ones should be
used, sweet ones will not cook well), cut into thin slices, put
into a skillet in which breakfast bacon has been fried. Place
one layer at a time in the frying-pan, brown on both sides,
put into a dish, and sprinkle over sugar✪ Fried Apples as they are taken up.
TJie New Kentucky Home Cook Book.
179
APPLES FRIED WITH FLOUR AND SUGAR. ✪ Apples Fried with Flour and Sugar
Page 91 · 10 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mash fine one pint of cold boiled hominy, add two wellbeaten eggs, one tea-spoonful of salt, one tea-spoonful of pepper, one table-spoonful of butter. Stir all together in a hot skillet until thoroughly heated. When it is cold, make into balls, dip them into beaten egg, then into bread crumbs, and fry in hot lard sufficient to cover them well. When a delicate brown, remove with a perforated skimmer or egg-whip, and serve.
GRITS PUDDING.
Put a tea-cupful of grits into a pudding-pan, pour over them a pint and a half of boiling water and a tea-spoonful of salt. Set in a closely covered steamer over a pot of boiling water and steam for three-quarters of an hour. When done, remove from the fire and add a tea-cupful of sweet milk; then beat together one egg, two table-spoonfuls of sugar, one table-spoonful of melted butter, and a little pepper. Stir this well into the grits, set in the oven and bake for half an hour, or until nicely browned.
Mary Cole.
BOILED RICE.
Wash the rice well in cold water, rubbing between the hands until white and free from the loose starch which adheres to it. Soak overnight, one tea-cupful in one quart of water ; in the morning put into a steamer over a pot of cold water with plenty of salt added, and steam until the grains
The New Kentucky Home Cook Book.
are soft, which will be about three-quarters of an hour. Pour into a dish, and send to the table with a lump of butter placed in the center.
HOMINY GRITS.
Put one tea-cupful of grits into a pint and a half of boiling water with one tea-spoonful of salt. Cook for about half an hour. Season with butter and pepper, and serve.
BAKED HOMINY GRITS.
Stir one tea-cupful of grits into one quart of boiling milk, and one tea-spoonful of salt. Boil for twenty minutes, set aside to cool. Beat two eggs well, stir them into the grits, put into a pudding-dish and bake for half an hour.
BAKED RICE.
Take one pint of cold boiled rice, one egg, one dessertspoonful of melted butter, one-half tea-spoonful of salt. Mix thoroughly, and bake in a deep pie-pan.
Miss Julia Porter.
RICE CROQUETTES.
To one pint of cold boiled rice add two well-beaten eggs, one tea-spoonful of salt, one-half tea-spoonful of pepper, and one table-spoonful of butter. Mix all together, put into a hot skillet, and stir well until it is cooked but not browned. Let it get cold, make into balls, lay them one by one into a wire basket, which put into a pan of boiling lard, let them fry to a light brown, drain well, and serve.
Mrs. James Rogers. FRIED APPLES.
Wash and core good cooking apples (tart ones should be used, sweet ones will not cook well), cut into thin slices, put into a skillet in which breakfast bacon has been fried. Place one layer at a time in the frying-pan, brown on both sides, put into a dish, and sprinkle over sugar as they are taken up.
TJie New Kentucky Home Cook Book.
APPLES FRIED WITH FLOUR AND SUGAR.
Records on this page
Fried BatterHominy CroquettesGrits PuddingHominy GritsBoiled RiceBaked Hominy GritsBaked RiceRice CroquettesFried ApplesApples Fried with Flour and Sugar